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Wednesday, July 15, 2009

My Drew insisted that we get blueberries at the grocery store last week. But then, being the 3 yr old that he is, wanted nothing to do with them once we were home. What's a girl to do? I also had lemons that needed to be used....so I found this recipe and went for it:Found here.

Ingredients2 3/4 cups flour1 1/2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 cup butter or margarine1 3/4 cups sugar4 eggs2 tablespoons lemon juice1 tablespoon lemon zest1 teaspoon vanilla extract1 cup buttermilk ****didn't have buttermilk- substituted it with this: 1 tbsp lemon juice + low-fat milk to make 1 cup & let stand for 10 minutes = 1 cup low fat buttermilk***1 1/4 cups blueberries, tossed with1 tablespoon flourGlaze1 1/2 cups confectioners' sugar8-10 teaspoons lemon juice1 tablespoon corn syruplemon zest (to garnish)DirectionsHeat oven to 350°F Butter a 12-cup bundt pan.In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.